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Prevention of foodborne diseases is a priority for the world health system. In the process of manufacturing milk and dairy products, the most important factor endangering their safety is seeding with a conditionally pathogenic and pathogenic microflora. Salmonella, Escherichia coli, Listeria and other microorganisms that reproduce in dairy products...
"Lactomyces tibeticus" is the associative consortium of different taxonomic groups of microorganisms: lactomyces, Saccharomyces spp., Candida kefir; lactic acid bacteria - Lactobacillus fermentum, Lactobacillus spp., Lactococcus lactis subsp. lactis, Leuconostoc lactis; also acetic acid bacteria - Gluconobacter oxydans is found. When fermentation o...